"Josh Meyer" > wrote in message
om...
> I'd like to make a big crock pot full of nacho cheese dip. A few of
> my guests don't eat partially hydrogenated oils, so I guess I can't
> use Velveeta. I'm worried about the dip separating if I use "real"
> cheese. Any suggestions?
>
> Josh

Quite frankly the Velveeta will yield the best and most stable results.

Dimtiri

NACHO CHEESE DIP
Kraft introduced Velveeta in 1928, and its special cooking properties
quickly caught on: When melted, it was as smooth as velvet (hence the name),
and it would never curdle when heated. While many Americans today prefer
regional or handmade cheeses, a lot of them still secretly indulge in a
little Velveeta. After all, Grandma's macaroni and cheese would never be the
same without it. Velveeta makes this dip unbelievably creamy, too; scoop it
up with tortilla chips, or try it in tacos.
1/2 cup beer
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 16-ounce can refried beans
1/2 cup purchased chunky hot salsa
1 16-ounce package Velveeta cheese, cut into 1/2-inch pieces
1/4 cup chopped fresh cilantro
Tortilla chips

Combine beer, cumin, dried oregano and garlic powder in heavy medium
sauce-pan. Bring to simmer. Add beans and salsa; stir until heated through.
Add Velveeta cheese; stir until cheese melts, about 3 minutes. Stir in
cilantro. Transfer to bowl. Serve warm with tortilla chips.
Makes about 4 cups.

Bon Appétit
September 1999

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